Grocery Restock, Cranberry Sauce Recipe, Tuesday Eats

Hi and happy Wednesday. I so enjoyed reading your comments on my last post about your travel mishaps. Smooth travel is definitely never a guarantee but I think it’s worth it! 🙂

As I mentioned in my last post, I spent most of Tuesday catching up and getting back into the groove. Here’s a look at what I ate, what I cooked and my grocery trip for the week.

I taught a yoga class at 8:10 and then headed to Whole Foods to grab a smoothie and coffee and to restock on food. I used to love Whole Foods smoothies but the last few that I have gotten there have kind of tasted like nothing. I’m way too spoiled by the crazy concoctions I make at home these days! The Celebration Blend coffee, on the other hand, was delicious! I much prefer WF coffee over Starbucks but usually default to Starbucks out of convenience.

I did a big restock and here’s what I came home with…pears, pumpkin and pomegranate quinoa (from the prepared foods case because it looked so good!, goat cheese, kale, wild salmon, monterey jack cheese, limes, oranges, avocados, turkey for sandwiches, the most amazing prairie bread that’s full of seeds and chicken breasts.

Chicken broth, Blue Diamond Nut Thins, cane sugar, bananas, tomatoes, sweet potatoes, coconut milk egg nog, onion, acorn squash, brussels sprouts, beets, mixed greens and two cartons of soup.

Any guess on how much this all tallied up to be? Compared to conventional grocery stores, Whole Foods is such a bargain for some things and so expensive for others.

I did a little food prep while I unpacked, worked on laundry and cleaned the house. First up was a batch of cranberry sauce. I was craving it after missing it on Thanksgiving. I love using it on turkey sandwiches and in yogurt and oatmeal. Prep was simple but it was so good.

Orange Ginger Cranberry Sauce

1 package fresh cranberries, rinsed and picked through
1 cup organic cane sugar
1 cup water
Zest of 1 orange
Juice of 1/2 orange
2 tablespoons chopped crystalized ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground ginger

Bring water and sugar to a boil. Add in cranberries and the rest of the ingredients and reduce heat to medium low. Let simmer for 25-30 minutes, stirring frequently, until cranberries have burst and sauce has thickened. Store in refrigerator for up to 7-10 days.

I also roasted a bunch of beets. 2013 has been the year of beets for me…can’t get enough of them!

Lunch was a salad with mixed greens, the quinoa I purchased, cranberries, avocado, turkey, goat cheese and pumpkin seeds.

I roasted up a bunch of kale and tofu for dinner last night.

Unfortunately, the kale got a little charred when I left it unattended to shower. The smoke alarm may or may not have gone off! I served the kale and tofu with spaghetti squash that I mixed with butter, marscapone cheese, parmesan and fresh parsley.

What’s your favorite non-Thanksgiving Day use of Cranberry sauce? Give me some new ideas!